Kitchen Manager

Taylor House A Thrive More Community•Albemarle, NC

5d•Onsite

About The Position

The Kitchen Manager is a working position responsible for the overall effective and efficient performance of Taylor House Assisted Living. This includes supervision of all cooks and pastry chef, coordination of food preparation, cooking and baking activities, food purchasing and proper utilization of products and inventory monitoring; scheduling, training and mentoring of kitchen employees. The Kitchen Manager is responsible for ensuring that the food quality meets the standards of Taylor House residents and staff as well as having working knowledge of NCDHHS Nutrition and Food Service regulations for Adult Care Homes.

Requirements

Ability to understand and follow instructions in English, communicates effectively, and perform simple arithmetic.
Ability to understand measurements and conversions.
Excellent interpersonal, organizational and communication skills.
High School diploma.
Must be Serv-Safe Certified and keep certification up to date.
A minimum of three years' experience as an executive chef or sous chef in a hotel, restaurant, club or other similar institution.

Nice To Haves

Post Secondary Courses in Restaurant Management, Nutrition or related field.
Degree or Certificate from a culinary institute preferred.
Knowledge of food safety, sanitation standards, and regulatory requirements in a senior living environment.
Understanding of nutrition and special dietary needs of older adults (e.g., therapeutic or modified diets).
Strong organizational skills with the ability to manage inventory, control costs, and maintain efficient kitchen operations.
Effective communication and customer service skills when interacting with residents, families, and team members.
Ability to problem-solve, prioritize tasks, and adapt in a fast-paced environment.
Commitment to quality, consistency, and resident satisfaction.

Responsibilities

Schedules all kitchen personnel including cooks, pastry chef, and utility workers according to the approved annual budget.
Approves time-off requests ensuring necessary coverage and requested time is available.
Supervises all kitchen personnel which includes responsibility for training/orientation, performance reviews and disciplinary action.
Approves time and attendance records, sick pay and vacation requests for bi-weekly payroll processing.
Completes interviews as needed for open kitchen positions.
Spends the majority of time cooking and preparing meals for residents, guest and employees.
Holds departmental/team meetings as needed.
Creates agenda and leads meetings to include necessary communication of information to enhance the success of the team and the team members, as well as to allow time for questions and contributions by the team.
Develops and coordinates all menus with Food & Beverage Director and assures implementation of menus with high standards of quality and presentation.
Places all food orders with appropriate quantities to meet menu requirements.
Assures the freshest foods and the highest quality ingredients are ordered while meeting the budgeted food costs.
Responsible for vendor selection, maintaining positive relationships, inventory controls and maintaining appropriate minimum/maximum par levels with all weekly food orders.
Coordinates all special event/catering menus and communicates relevant information to cooks and others involved.
Personally trains or delegates appropriately the training of new employees in the standards of food preparation established by Taylor House.
Monitors Relias Learning training programs ensuring that kitchen employees are up to date with the training calendar.
Develops work assignments for all kitchen personnel, assigning special jobs and frequently checking work to insure standards are met.
Creates daily/weekly/monthly cleaning schedule for kitchen and all equipment.
Initiates and leads routine cleaning duties.
Inspects completion of duties, enforces accountability of negligence and keeps appropriate records.
Supervises production, sanitation and food service to all residents for both kitchens.
Ensures that all food production, storage and service areas are properly maintained in accordance with standards of all local, federal and state regulations.
Must have a minimum of 3 full days' worth of food inventory in stock for emergency situations.
Maintains essential records including menus served, number of meals served, food requisitions plus other appropriate reports, schedules, studies, etc. as requested by the Administrator.
Monitors temperature of food served, assuring hot food and cold food maintains required temperature.
Monitors and keeps records of final cooking temperature log, cooler/freezer temperature logs, and assisted living resident dietary needs.
Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process.
Participates in Plans of Correction when necessary.
Ensures personnel are trained and maintain compliance with regulatory requirements.
Must maintain a score of at least 98% on Health Department inspection.
Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, Emergency procedures and Disaster Preparedness Manual.
Is present regularly at Taylor House Kitchen during meal preparation and service to ensure menus were completed as planned and resident satisfaction is high.
Takes initiative to ensure all kitchen staffing levels are maintained and be available and/or present to cover shifts as needed, including call outs, vacations, power outages and weather emergencies.
Inspects equipment to determine repairs or maintenance needs and contacts appropriate service contractor in a timely manner.
Ensures that all food production, storage and service areas are organized, cleaned and maintained in accordance with all local, federal and state regulations and Taylor House standards.
Consistently presents a professional demeanor and maintains acceptable standards of personal hygiene and complies with department dress code.
Attends in-service training and education sessions as assigned.
Performs specific work duties and responsibilities as assigned by supervisor.
This position is designated as essential to the operations of the organization. Team members in this role may be required to report to work during emergencies, inclement weather, or other situations when the organization remains operational.